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Sunday, August 12, 2007

Just for the record I dedicate half my ass to pasta and the other half to bread.

Pre-op it was not uncommon for me to buy a loaf of crusty bread and break off hunks of it in the car till I got home and realized that more than half the loaf was gone. Pasta was the same I easily consumed several cups in one sitting. Pasta salads, manicotti, ravioli, you name it. I'm 1/2 Sicilian it's in my genes to be a pasta addict I used to say. Unfortunately my jeans were size 26/28 and barely fit. I told myself after surgery as hard as it would be both of those items needed to be out of my life. Not because they are bad. No food is bad. (OK well there isn't much redeeming value in HoHo's) It's because I was bad around them. I couldn't control myself. The wonderful thing is it truly hasn't been that hard without them.

In the weeks before surgery I ate many, many last suppers. 8 added pounds of last suppers to be exact. I have to say looking back now I laugh because I have been able to replicate the flavor profiles of most of the dishes I loved and thought I would never be able to have again. You know what? I wouldn't trade these adapted versions for the traditional. Who needs pasta? I don't. Tonight's dinner is a prime example. I made a Grilled Veggie Lasagna.

I grilled summer squash and zucchini which acted as my "noodles" then used all the typical lasagna ingredients: ground beef, sauce, ricotta, mozzarella.

I don't put the nut info on my recipes because... I'm not a nutritionist and when you change one ingredient the nutrition facts can vary so widely... on my plan I use full fat cheese, full fat mayo, butter, olive oil, others may use low fat cheese or horrors that non fat toxic waste, what percentage % fat of beef, etc. Plus serving size can vary what I eat as a 2 year post-op is a very different amount than a 3 month, 6 month, or 4 year post-op. The numbers would swing like a pendulum.

What I do when I need to find the nut info is go to fitday.com type in each individual ingredient, add those totals and divide by the # of servings I get from the dish.

About Me

I had my guts rearranged (aka Weight Loss Surgery, RNY gastric bypass surgery June 2006) This blog is basically me rambling about my world. I also post recipes that I've adapted to make weight loss surgery friendly.
I love to cook.
I have always loved to cook. It's my creative outlet. I was scared that having weight loss surgery would put an end to my days in the kitchen but happily it did not. I actually get to be even more creative by analyzing a favorite recipe and seeing where I can make changes to make a healthier version of a pre-op favorite.

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